Cocoa caviar.

 **Ingredients:** **For the sphere:** Water-400 gr. Syrup — 100 gr. Cocoa powder-40 gr. Sodium alginate 1.5 gr. (Purchase of sodium alginate in molecular gastronomy Store ) **For the bath:** Distilled water-1000 gr. Calcium lactate-10 gr. (Buy calcium lactate in molecular cuisine Store ) **Preparation:** 1)Start by preparing the bath. Dissolve calcium lactate in water with a submersible blender. 2) Mix water, sugar syrup, cocoa powder and sodium alginate in a container. Heat the mixture until cocoa is completely dissolved. To get rid of air bubbles, use a small sieve or vacuum machine. 3 ) using a multi - pipette (available for order in the molecular cuisine Store) or a syringe, dig the cocoa mixture into a solution with calcium lactate. 4) Leave the scope on the 1 minute for the formation of the solid shell. Try one and calculate the optimal time (it may be different). 5) Carefully remove the spheres using a sieve or perforated spoon. 6) Rinse in warm water. 7) the Process of gelation in the case of direct Specificatii does not stop. Therefore, serve the eggs immediately.